Spinach Ricotta Ravioli with Italian Sausage and Roasted Red Pepper Sauce
This dish is a perfect blend of comfort and bold Italian flavor. Delicate spinach and ricotta-stuffed ravioli are paired with savory Italian sausage and smothered in a creamy, smoky roasted red pepper sauce. Every bite is rich, satisfying, and bursting with flavor—an easy showstopper for weeknight dinners or special occasions.
Roasted red peppers are the key to the sauce.
2 Tbsp Butter
2 Tbsp Olive Oil
1 Container Whole Mushrooms (cut in half)
1/2 Sweet Onion (diced)
1lb Ground Italian Sausage
1 Package Spinach/Ricotta Ravioli
2 Cups Fresh Spinach
1/2 Cup Grated Parmesan Cheese
Roasted Pepper Sauce
2 Red Peppers
1 Garlic Bulb
1 1/2 Cups Heavy Cream
2-3 Tbsp CRAVE Cajun Seasoning or Cajun Seasoning
2-3 Tbsp CRAVE Italian Seasoning or Italian Seasoning
1 Tbsp Basil
Salt/Pepper to taste
Preheat Oven to 475
Cut red pepper in half
Remove seeds
Pour olive oil over
Roast in oven skin side up for about 40 minutes or until peppers have softened and skin is blistered
Slice the top off the garlic heads to show the actual garlic inside
Pour a little olive oil over
Wrap the garlic bulb in foil
Roast garlic in 375-degree oven for 30 - 40 minutes or until softened
While the garlic and peppers are roasting, make your meat sauce
Melt butter in olive oil
Saute mushrooms in skillet for about 10 minutes, flip about halfway
Add 1/2 of the onions to the skillet and cook until tender
Remove from pan
Add sausage and remaining onion to skillet and cook until done
Add in mushrooms and onions
Remove from the heat
Once peppers have cooled
Peel skin off and add to blender
Squeeze garlic into blender
Add heavy cream and seasonings
Blend well
Taste and adjust seasoning if necessary
Pour into pan and simmer for 10-15 minutes
While simmering cook pasta according to package direction
Pour half the sauce over meat
Add cheese
Mix and add ravioli
Mix together ..Add spinach and mix until wilted
Gently mix in remaining sauce
Say your Grace and Enjoy!!
